uare. Fill each with a
portion of the seasonings, sugar, raisins and dot with butter. Bring
corners of the dough to the top of the apples and seal by pricking with
a fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk.

PUMPKIN CUSTARD

2 cups pumpkin, sieved
1 cup soft bread crumbs
2 eggs, separated
1-1/2 cups milk
1 cup sugar
3 tblsps. butter, melted
1/4 tsp. salt
1 tsp. orange flavoring

Combine ingredients except egg whites in the order listed and mix well
after each addition. Pour into baking dish or custard cups. Bake in a
slow oven (325-f) until mixture thickens and browns. Beat the egg
whites, adding 2 tablespoons of sugar, until stiff, spread on top of
custard and brown lightly.

PEACH DUMPLINGS

1 cup sugar
1 tablespoon butter
1 cup milk or cream
2 cups sliced peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups hot water

Make a syrup of the sugar with the butter and 2 cups hot water. Add the
peaches. Let this come to a boil. Make dumplings by mixing flour and
baking powder and salt into a fairly stiff batter with milk or cream.
Drop large spoonfuls of this batter into the boiling syrup and peaches.
Cover and cook for 20 minutes. Serve while hot.

PENNSYLVANIA DUTCH

Sweets and Sours

MIXED FRUIT PRESERVES

3 cups sour cherries
3 cups fresh apricots
2 cups red raspberries
7 cups sugar

Wash and seed cherries. Drop the apricots into boiling water for a few
seconds, remove skins and seeds. Cut into quarters. Wash the berries.
Mix the fruit and sugar together and cook quickly, until fruits are
clear and tender. Seal in hot jars.

BREAD _and_ BUTTER PICKLES

1 gal. cucumbers
8 onions
1/2 cup salt
2 green peppers
2 red peppers

Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put
a heavy weight on top the pickles. A plate with a weight on top is best.
Drain well and combine with:

5 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1-1/2 teaspoons turmeric
1/2 teaspoon ground cloves
5 cups vinegar

Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.

RASPBERRY RHUBARB JAM

3 lbs. rhubarb
2-1/2 cups sugar
1/2 cup water
2 oranges, juice and rind
2 cups raspberries

Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the
orange juice and grated peel. Cook all together, stirring frequently